Stuffed Peppadews

Stuffed peppadews with aged balsamic vinegar

Shake lived in southern California for a few years, and one of her favorite happy hours was at a wine bar in La Jolla. Last summer she took me on a weekend trip, and we went there everyday to eat this delightfully simple appetizer. The hardest part is finding the sweet peppers, but my grocery store usually stocks them on their olive bar in the deli section. There are also yellow peppadews, which tend to be slightly larger but still very delicious. The second hardest part is making all of the peppadews before eating them/keeping Shake from stealing them.

Shake says: These are a perfect snack or appetizer for a white wine. Something like a Pinot Gris works best for me. For all you beer drinkers out there, Stella Artois is awesome with these slightly spicy but still creamy bites.


Serves 1-4

12 peppadew peppers

½ cup plain goat cheese

Balsamic vinegar

Saucy Note: This is the kind of simple dish that is worthy of those fantastic aged balsamics. I use a 20 year aged balsamic I bought in Tuscany-I hoard it like a dragon covets his gold, and this is one of the few things I’ll grace with it.


 Put the goat cheese in a pastry bag, or use a small Ziploc bag with the corner cut off. Fill each pepper with a squeeze of cheese and arrange on a serving dish. Drizzle with balsamic and devour. Fancy toothpicks make a nice serving accouterment if you’re making them for guests-I don’t want to get stabbed by Shake going for the last one, so I keep them away from her.

red peppadews

goat cheese into a bag for piping

Piping goat cheese into peppadew

Stuffed peppadews waiting for balsamic vinegar

drizzling balsamic vinegar onto stuffed peppadews

Author: sauceandshake

A culinary and libatious adventure of a cook and a bartender who strive to make things as complimentary as they are to each other.

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